Instead of breading your fish with wheat crumbs, make some pecan crumbs. This recipe for Grain Free Pecan Crusted Grouper is delicious!
When ever I go to an island on vacation I tend to eat the local fish. In Aruba I wind up eating grouper almost every day. It is so fresh and light!
Grouper and the entire grouper family are probably the most popular saltwater food fish in the United States. Grouper belongs to the sea bass family, one the largest fish families in the sea. There are over 400 species of sea bass and as many as 85 varieties of grouper. I love the light, mild flavor of these fillets.
Crusted in ground crispy pecans and pan sauteed in tallow it is to die for!
I usually have a bag of activated pecans on hand for cooking and baking. Find out why need to soak and dehydrate nuts and how to do it.
According to the Monterey Bay Seafood Watch, most grouper is over-fished and should be avoided. However, they state that black and red grouper are recovered and so are a good alternative.
If you are eating grain free, this is an amazing way to cook fish – any kind of fish at all. It’s actually tastier than conventional wheat breading and adds good protein and fat to the meal instead of empty calories.
Cooked the traditional way, in a heat resistant fat such as tallow it is healthy and filling. Who said fish has to be dry and bland? This recipe will change any doubter’s mind!
2 fillets of fresh wild grouper (approximately 1/2 pound each)
1 egg (pastured if possible)
1/2 cup crushed crisp pecans (where to buy soaked and dried nuts)
2 tablespoons tallow from pastured cows
salt and pepper to taste (where to buy sea salt and other spices)
Prep Time: 10 minutes
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